Prepare the Fruits and Nuts: In a mixing bowl, combine raisins, candied cherries, candied pineapple, and chopped Brazil nuts. Set this mixture aside.

Cream the Wet Ingredients: In a large bowl, cream together the shortening and sugar until smooth and fluffy. Add in the egg, vanilla extract, and almond extract, mixing well until fully blended.

Mix the Dry Ingredients: In another bowl, whisk the flour, baking soda, and salt until evenly combined.

Combine the Mixtures: Slowly add the dry ingredients to the wet mixture, stirring until well mixed. Gently fold in the prepared fruit and nut mixture, ensuring it is evenly distributed.

Shape the Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop rounded tablespoons of dough and place them on the prepared sheets, spacing each about 2 inches apart.

Bake the Cookies: Bake for 12–15 minutes or until the cookies' edges are golden brown. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Store and Serve : Store the cookies in an airtight container at room temperature for up to a week. These cookies also freeze beautifully for longer storage!